Twice Baked Potatoes Recipe

There’s something special about twice baked potatoes that just screams comfort food. They’re rich, creamy, cheesy, and have just the right amount of crispiness from the twice-baked shell. I have fond memories of my mom making these for family dinners on chilly nights, and I can still remember the smell of them bubbling away in the oven. This is one of those recipes that feels like a warm hug and works just as well as a main dish or a hearty side.

What I love about this particular recipe is that it takes the humble potato and transforms it into something extra indulgent without being too fussy. The combination of sharp cheddar, smooth sour cream, and a touch of turkey bacon really brings all the flavors together. It’s simple enough for a weeknight but still impressive enough for guests. Plus, you can always tweak it based on what you have on hand (more on that later). So, let’s dive into how to make these irresistible twice-baked potatoes!

this RECIPE

The origin story (and why these twice baked potatoes are a must-try)

Twice baked potatoes have been around for a while, and they’ve remained a popular side dish for a good reason. Their roots trace back to the classic French dish, “pommes de terre soufflées,” but they’ve taken on a more rustic, comforting form in American cuisine. Here, the concept is simple: you bake the potato, scoop out the insides, mix it with some tasty additions, and then bake it again. The result? A potato that’s crispy on the outside and creamy on the inside.

These spuds have evolved into a customizable dish that can be adapted to fit anyone’s taste. Whether you want to go all out with rich cheeses or keep it light and simple, they’re flexible enough to make them your own. And let’s face it, anything baked with cheese is an instant hit!

A cozy kitchen memory with twice baked potatoes

I’ll never forget the first time I made twice baked potatoes on my own. It was a chilly fall evening, and I was craving something comforting but didn’t want to spend hours in the kitchen. I remember pulling out the potatoes from the oven, hands wrapped in an oversized oven mitt, and inhaling the earthy smell of the roasted skin. As I scooped the filling out, I thought I had totally ruined them by accidentally scraping too much off the sides, but they ended up perfectly fine. In fact, that little mistake gave the shell an extra crisp that I hadn’t expected, and it’s something I try to replicate each time. Lesson learned: don’t sweat the small stuff when cooking!

Let’s talk ingredients: the perfect balance of flavor

• Russet potatoes: These are the star of the show, known for their fluffy interior and sturdy skin that holds up well to baking and scooping. If you’re out of russets, Yukon Golds work in a pinch, though they’re slightly creamier.
• Sour cream: This adds that creamy tang that complements the sharpness of the cheese. Greek yogurt can be a great substitute if you’re looking for a lighter option.
• Monterey Jack and cheddar cheese: These cheeses melt beautifully, giving you a gooey, cheesy filling. You could swap Monterey Jack for mozzarella or even a little Parmesan if you’re feeling adventurous.
• Butter: It’s the key to making the filling rich and smooth. A good quality, unsalted butter is best here so you can control the salt content.
• Turkey bacon: This adds a savory crunch on top without overpowering the creamy potato mixture. You could also go vegetarian and top it with roasted veggies or a bit of crispy tofu if you’re looking for a plant-based option.
• Scallions: These give a fresh, slightly oniony bite that cuts through the richness of the dish. You could swap these for chives or even parsley for a different twist.

Kitchen gear: What you need (and what you can totally skip)

When it comes to making twice baked potatoes, the tools are pretty basic, and you probably already have everything you need. Here’s what will make the process smoother:

• Baking sheet: Essential for that initial potato bake and to hold the filled potato skins steady for their second trip into the oven.
• Hand mixer or potato masher: A hand mixer will give you that super smooth and creamy consistency, but a potato masher works just as well if you prefer a chunkier texture. Honestly, I’ve used a fork in a pinch, and it works if you don’t mind a bit of elbow grease.
• Sharp knife and spoon: For cutting the potatoes in half and scooping out the filling. A serrated knife works great for getting through the crispy skin without crushing the potato.

Step-by-step: My foolproof method (with a few hard-learned lessons)

1. Preheat and prep: Start by preheating your oven to 350°F. Give your potatoes a good scrub and dry them off with a towel. Then, use a fork to prick a few holes in each one. This helps the steam escape while they bake, preventing them from exploding (trust me, you don’t want to skip this step). Rub them all over with olive oil and a sprinkle of salt to help the skins crisp up.
2. First bake: Place the potatoes directly on a baking sheet and pop them in the oven for 45 to 60 minutes, depending on their size. You’ll know they’re ready when you can easily pierce them with a fork, and they give just a little when squeezed.
3. Scoop and mix: Let the potatoes cool just enough so you can handle them without burning your hands. Slice them in half lengthwise and scoop out the flesh, leaving about a 1/3-inch shell around the edges. This part can be a bit tricky; I’ve definitely torn a few skins, but don’t worry—just patch them up with some extra filling.
4. Make the filling: In a large bowl, combine the potato flesh with sour cream, butter, Monterey Jack, 3/4 cup of cheddar, garlic powder, onion powder, salt, and pepper. Blend everything together until smooth. Add the milk a little at a time until the mixture is creamy but still holds its shape.
5. Second bake: Scoop the filling back into the potato shells and top with the reserved cheddar. Place them back in the oven at 375°F for another 15-20 minutes, or until the cheese is melted and bubbly.
6. Finishing touches: Once out of the oven, sprinkle your chopped turkey bacon and scallions on top for that perfect combination of creamy, cheesy, crunchy goodness.

Variations on the classic

One of the best things about twice baked potatoes is how easily they can be customized to suit any taste or dietary need:

• Vegetarian option: Skip the turkey bacon and load them up with roasted veggies like bell peppers, zucchini, or mushrooms. You could also add some sautéed spinach for a nutrient boost.
• Vegan twist: Swap out the dairy ingredients for vegan butter, plant-based cheeses, and use unsweetened almond milk or oat milk. Tofu crumbles seasoned with a little smoked paprika can replace the turkey bacon.
• Spicy kick: For a Southwestern flair, add diced jalapeños to the potato mixture, along with a sprinkle of cumin and smoked paprika. You can also swap Monterey Jack for pepper jack cheese for extra heat.
• Seasonal variations: In the fall, try adding roasted butternut squash or a touch of pumpkin puree to the filling. In the spring, mix in some fresh herbs like parsley or dill for a light, fresh twist.

Serving up these beauties

When it comes to serving twice baked potatoes, presentation is half the fun. I like to plate them on a large serving platter and scatter extra scallions or even some microgreens for a pop of color. You can serve these as a hearty side to roasted chicken or even alongside a crisp green salad if you want to keep things light.

For a casual dinner with friends, I’ll often set up a DIY potato bar where everyone can add their own toppings—extra cheese, sour cream, maybe even some guacamole for a fun twist.

Pairing with beverages

To complement the richness of the potatoes, I recommend something light and refreshing. A chilled iced tea with a slice of lemon is a classic choice. If you prefer something fizzy, try a sparkling water with a hint of lime or cucumber—it’ll cut through the richness nicely. For a slightly sweeter option, a homemade lemonade or a ginger-infused drink would work beautifully too!

Storage and reheating tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop them in a 350°F oven for about 15 minutes, or until they’re warmed through. Avoid microwaving if you can—it tends to make the potatoes a bit soggy. For an extra crispy top, place them under the broiler for a minute or two before serving.

Scaling up or down

Whether you’re cooking for a crowd or just yourself, this recipe is easy to scale. If you’re making a smaller batch, just halve the ingredients. If you’re cooking for a large group, double the recipe. One thing I’ve noticed when scaling up is that the potatoes might take a bit longer to bake if the oven is crowded, so give yourself an extra 10-15 minutes of baking time just to be safe.

Potential issues and how to avoid them

One thing that can happen is your potatoes might not be creamy enough if they cool too much before mashing. To avoid this, work quickly after baking and keep your milk warmed before adding it to the mixture. Also, make sure you don’t skimp on seasoning—it’s what makes the potatoes shine!

Time to dig in!

These twice baked potatoes are the perfect mix of indulgence and comfort. Whether you’re making them as a side for a family dinner or serving them as the star of a casual meal, they’re sure to be a hit. And don’t be afraid to make the recipe your own—play around with different cheeses, add-ins, or toppings. Happy cooking!

Frequently Asked Questions

1. Can I make these ahead of time?
   Absolutely! You can assemble them up to a day in advance, store them in the fridge, and bake them right before serving.
2. What can I use instead of sour cream?
   Greek yogurt works great as a substitute, offering a similar tangy flavor and creamy texture.
3. Can I freeze twice baked potatoes?
   Yes! Wrap them tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F for 25-30 minutes.
4. How can I make these lighter?
   Use reduced-fat cheese, Greek yogurt instead of sour cream, and skip the butter for a lighter version.
5. Do I have to use a hand mixer?
   Not at all! A potato masher works just fine for a chunkier texture, or you can mix by hand for a more rustic feel.

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